Mango Habanero Chicken Wings

5 from 1 vote

Mango Habanero Chicken Wings are sweet, spicy, and tangy! The skin is crispy and covered with a homemade mango habanero sauce and the tender meat falls right off the bone. Follow our baking or broiling instructions to make these delectable wings in just a few easy steps!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Dinner, Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 802kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

Wings

1½ lbs chicken wings (flats and drumettes)
1½ tablespoon olive oil
1 tablespoon lemon juice
1½ teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoon garlic powder
1 teaspoon smoked paprika

Mango Habanero Sauce

1¼ cup mango pulp about one mango
3-5 habanero peppers seeds and stems removed
4 cloves garlic
1 shallot
3 tablespoon honey
¼ cup orange juice, lime juice, or tangerine juice
¼ cup seasoned rice vinegar or apple cider vinegar
½ teaspoon kosher salt
cilantro chopped

Instructions

Baked Habanero Mango Wings

Preheat oven to bake - Place the rack in the middle of the oven and heat the oven to 400°F.
Prepare chicken - Add olive oil, lemon juice, baking powder, kosher salt, black pepper, garlic powder, and smoked paprika to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Toss the wings in the mixture until completely coated.
1½ tablespoon olive oil, 1 tablespoon lemon juice, 1½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 2 teaspoon garlic powder, 1 teaspoon smoked paprika, 1½ lbs chicken wings
Bake chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 40-50 minutes, turning the wings over halfway through. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
Make sauce - While the wings bake, add mango pulp, habanero peppers, garlic, shallot, honey, citrus juice, and seasoned rice vinegar to a high-powered blender. Blend until smooth then transfer to a saucepan and stir in kosher salt. Bring the sauce to a simmer and cook until it starts to reduce, about 15 minutes, stirring occasionally. Remove from heat and allow to cool.
1¼ cup mango pulp, 3-5 habanero peppers, 4 cloves garlic, 1 shallot, 3 tablespoon honey, ¼ cup orange juice, lime juice, or tangerine juice, ¼ cup seasoned rice vinegar or apple cider vinegar, ½ teaspoon kosher salt
Toss in sauce - Remove the chicken wings from the oven and transfer to a clean mixing bowl. Toss in the mango habanero sauce until coated. Arrange back on the baking sheet and cook for an additional 5-8 minutes at 400°F. The wings will be sticky and the meat will be tender. Transfer to a clean serving platter and top with chopped cilantro on top. Serve immediately.
cilantro

Broiled Mango Habanero Wings

Preheat oven to boil - Place the rack in the middle of the oven and heat the oven to broil on high.
Prepare chicken - Add olive oil, lemon juice, baking powder, kosher salt, black pepper, garlic powder, and smoked paprika to a large mixing bowl and stir until combined. Dry chicken wings with a paper towel and place in the mixing bowl. Toss the wings in the mixture until completely coated.
1½ tablespoon olive oil, 1 tablespoon lemon juice, 1½ teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, 2 teaspoon garlic powder, 1 teaspoon smoked paprika, 1½ lbs chicken wings
Broil chicken - Arrange the chicken in a single layer on a foil-lined baking sheet or a greased cooling rack on top of a baking sheet. Leave some space between each wing and avoid crowding so the chicken cooks evenly and gets crispy. Place in the oven and cook for 10-14 minutes, turning halfway through. Make sure to quickly remove the baking sheet and close the oven door when you turn the wings over to avoid the hot air from escaping. Cook until the skin is crispy and golden and the internal temperature is 165°F (74°C).
Make sauce - While the wings bake, add mango pulp, habanero peppers, garlic, shallot, honey, citrus juice, and seasoned rice vinegar to a high-powered blender. Blend until smooth then transfer to a saucepan and stir in kosher salt. Bring the sauce to a simmer and cook until it starts to reduce, about 15 minutes, stirring occasionally. Remove from heat and allow to cool.
1¼ cup mango pulp, 3-5 habanero peppers, 4 cloves garlic, 1 shallot, 3 tablespoon honey, ¼ cup orange juice, lime juice, or tangerine juice, ¼ cup seasoned rice vinegar or apple cider vinegar, ½ teaspoon kosher salt
Toss in sauce - Remove the chicken wings from the oven and transfer to a clean mixing bowl. Toss in the mango habanero sauce until coated. Arrange back on the baking sheet and cook for an additional 5-8 minutes at 400°F. The wings will be sticky and the meat will be tender. Transfer to a clean serving platter and top with chopped cilantro on top. Serve immediately.
cilantro

Notes

Storage

Refrigerate leftover mango habanero chicken wings for up to 3 days in an air-tight container. In order to reheat the wings, reheat them in the oven at 300°F until warm. You can also freeze the wings in a freezer safe bag for up to 2 months.

Cooking Tips

Do NOT touch your eyes - Be extra careful when handling habanero peppers. They are extremely hot and will burn your eyes. Use disposable gloves or thoroughly wash your hands after touching the peppers.
Pat the chicken wings dry with a paper towel to remove excess moisture and increase crispiness.
To ensure the wings are fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you like your wings sticky, pop the wings back in the oven for 2-3 minutes at 400°F after you toss the wings in the sauce. This will caramelize the honey sauce and make the wings sticky.

Nutrition